I was reading the portion of Kaiser’s website concerning fermenting lagers, and I came across the sentence below.
“Recent studies have shown that even active yeast may not be active enough to consume all the oxygen from the headspace before it can contribute to oxygenation of the beer [Hermann 2005], because of that the head space should be purged as well.”
There’s a link to source on Kaiser’s wiki, but it doesn’t seem to be working at the moment, and I wasn’t able to pull it up with a Google search. Also, I think it is probably in German. Below is the reference from Kaiser’s site:
M. Hermann, Entstehung und Beeinflussung qualitätsbestimmender Aromastoffe bei der Herstellung von Weißbier, Dissertation, Technical University Munich, 2005